Beijing Beef Stir Fry Meal Prep
Thin-sliced beef, marinated and seared hard and fast, tossed through onion and capsicum in a sticky, sweet-spicy Beijing-style sauce. Served over jasmine rice, this is proper takeaway flavour in 25 minutes.
Slicing the beef thinly against the grain, then marinating it briefly with cornflour and bicarb, is what keeps it tender through the fast, high-heat sear. Searing in batches rather than crowding the wok matters just as much — too much meat at once steams it instead of browning it.
It keeps well through the week — if reheating in a pan, store the rice separately so it doesn’t mix through the stir-fry, or just cook it fresh each time.
Beijing Beef Stir Fry Meal Prep
BEEF · DINNER · EASY
Tender beef, sticky sauce, genuinely fast
Slicing against the grain and giving the beef a quick cornflour-and-bicarb marinade is what makes it tender through such a fast, high-heat sear — skip it and the meat turns chewy instead.
Keeping the sauce moving once the beef goes back in, and sticking to that tight 1 to 2 minute window, is what gets it thick and glossy without catching or burning on the bottom of the wok.
Between the sriracha, hoisin and black vinegar, the sauce has real balance — sweet, savoury and a bit of heat, all in one hit.
Beijing Beef Stir Fry Meal Prep
Ingredients
Beef
- 800 g Beef Steak Rump or Scotch (Rib-Eye)
- 15 ml Low Sodium Soy Sauce
- 15 g Cornflour Cornstarch
- 4 g Bicarbonate Of Soda
- Ground White Pepper
Beijing Beef Sauce
- 60 ml Low Sodium Soy Sauce
- 80 ml Chicken Stock
- 15 ml Sriracha Sauce
- 20 g Oyster Sauce
- 20 g Hoisin Sauce
- 15 ml Black Vinegar
- 8 g Cornflour Cornstarch
- Ground White Pepper
Veggies & Garnish
- 4 Garlic Cloves Sliced
- 2 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper Sliced
- Spring Onion (Scallion) Sliced
- Sesame Seeds Garnish
Rice
- 300 g Jasmine Rice
- 550 ml Chicken Stock
- Salt To Taste
Method
- Slice the beef thinly against the grain into strips. Add to a bowl with the soy sauce, cornflour, bicarbonate of soda, and pepper. Mix well and set aside to marinate briefly.
- In a separate bowl, whisk together the Beijing sauce ingredients. Set aside.
- Place a large wok over high heat. Add spray oil and the seasoned beef strips, and fry for 1 minute on each side, or until golden. Work in batches to prevent the meat from steaming. Remove and set aside.
- Place the same wok back over medium-high heat, add a touch more spray oil, and add the onion and bell pepper. Stir-fry for 3 minutes, or until slightly soft and translucent. Add the garlic and cook for a further 45 seconds.
- Return the beef to the wok along with the Beijing beef sauce. Mix well and cook for 1–2 minutes, or until the sauce has thickened and coats the beef and vegetables. Remove from the heat.
- Rinse the jasmine rice, then add to a saucepan with the chicken stock and a pinch of salt (optional). Bring to a boil, reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat, leave covered for 4 minutes, then fluff with a fork.
- Divide the rice and Beijing beef between 5 x 750ml containers, either side by side or with the beef spooned directly over the rice. Garnish with spring onion and sesame seeds.
What does the bicarb soda do to the beef?⌄
It's a velveting technique — the bicarb raises the surface pH and tenderises the beef, while the cornflour helps it hold moisture through the fast sear. Together they keep the beef tender rather than chewy.
Can I use a different cut of beef?⌄
Yes, sirloin or flank steak both work well here, as long as you slice thinly against the grain. Avoid tougher cuts that need long, slow cooking, since this is a quick, high-heat method.
Why does the sauce need to cook so quickly?⌄
It's meant to reduce and thicken fast, not simmer down slowly. Leaving it in the wok too long risks it catching and burning on the bottom before it's had a chance to properly coat the beef.
Can I freeze this?⌄
Yes, it freezes well for up to 3 months. Thaw in the fridge overnight and reheat with a splash of stock to loosen the sauce — store the rice separately if you want to keep the textures distinct.
